It was a lamb kind of night. This recipe was slightly spicier than the curried lamb meatballs, so, if you aren’t into spice, reduce the amount of garam masala and curry (I’m a wimp, so if you like your food spicy, add more and maybe throw in some chili powder as well). 

This meal is also extremely easy to make. It requires minimal prep work and comes together very quickly. It should also be served over pulav (spiced rice).

Ingredients:

1 1/2 pounds ground lamb
1 onion, finely chopped
4 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
1 cup beef broth
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon curry powder
2 cinnamon sticks

Directions:

1. In a large skillet over medium heat, brown ground lamb, breaking apart chunks until crumbled. 
2. Transfer cooked lamb to a bowl and drain off all but 1 tablespoon of fat.
3. Saute onion until soft and translucent. Stir in garlic, and saute 1 minute. 
4. Stir in garam masala, cumin, coriander and salt, and cook 1 minute. Add the cinnamon sticks.
5. Return the browned lamb to the pan, and stir in tomato paste and beef broth.
6. Reduce heat and simmer for 10 to 15 minutes or until meat is tender and liquid thickened.

Enjoy over seasoned rice. Recipe above.